My First Smoke; Chucks.

Well the time has arrived and the two Chucks are on. Set the MES to 250 at 900 and put the meat on at 1000. Looking to get 165 the WIF and put back in until 205-210. Pulled beef is what I'm shooting for.

I noticed I wasn't getting a lot of smoke out of her, and understand that you want a thin blue smoke so I cracked the chip chute a little to get a little more air in there. Hopefully that works.

Now time to cut the grass, clean the grill, and wipe the chrome on the Harley.

The ABTs look great however the chuck in foil would not push over 200. I had the smoker at 250 and pushed it to 275 to offset the amount of ABTs I put in. I finally pulled them off and have them resting I the cooler right now. They are very tender as the probe sliced through them but it never reached the "pull" temp. We will see in 15 minutes.

I put 10 jalapeños in the smoker and the two chucks. Did I over load it and that caused the stall?